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Wow! that looks delicious! I have not heard of disposable paper baking moulds before. any refs?

I used to live in CA and we had two persimmons trees while growing up. they work great in things like this. my mother made persimmons 'pudding' every fall.

I got these from Amazon. But I have also bought them from King Arthur Flour. And there is another suppliers but I can't remember the name of the vendor at the moment.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry PratchettMy blog:Books,Cooks,Gadgets&Gardening

Breakfast! The most important meal of the the day - who could argue that after seeing all the deliciousness posted!

We were invited out to a friend's for supper last night. For dessert, she served Apple Bacon Cheddar Cheese Pie. I thought that would make a great idea for brunch. We had it with root beer ice-cream (all she had in the freezer), so that made it dessert, right?

When I eat breakfast, I generally like savory stuff. Once in a while I'll have something like "bacon & eggs" or variations thereof. Very rarely will I have bread or rolls or similar. Sweet things like "Danish pastries" and cinnamon rolls pass my lips *extremely* rarely. Croissants – yes, they're an exception, and almond croissants (if not plain) are nice. Otherwise, I tend to eat noodles (especially soupy noodles) or rice with savory accompaniments or stuff like "Yong Tau Foo" (Yum!) especially when I made a batch the day before...too much work to do it the same morning of the breakfast. :-) Or a nice bowl of "Bak Kut Teh", again usually leftovers from the day before. [In SE Asia I would have eaten things like this from vendors who *would* have made it that very morning, of course]

Here's a pic of some Yong Tau Foo I had for breakfast not long ago. (The soup was the poaching stock with Napa cabbage ("Wong Nga Pak"); the dipping sauce was Lingham's Hot Sauce.)

@percyn - are those maitake (a.k.a. "hen of the wood") mushrooms something you get locally grown, frequently or otherwise?

I love them and a local grower used to have at a certain local Farmers' Market them but they proved to be too much bother (and was a touch-and-go financial proposition) so they gave it up - and I have haven't had really fresh stuff since then.

@liuzhou:
That black "crab roe" - I am assuming this is "stained"/dyed form of normal crab roe? I've always thought that crab roe other than orange-ish in color were artificially colored as I don't know of crab species that produce black roe - but perhaps you could fill me in? (A quick Google & internet search turned up nothing certain)

@liuzhou:That black "crab roe" - I am assuming this is "stained"/dyed form of normal crab roe? I've always thought that crab roe other than orange-ish in color were artificially colored as I don't know of crab species that produce black roe - but perhaps you could fill me in? (A quick Google & internet search turned up nothing certain)

Indeed it is dyed. It comes in various colours - black - red - yelllow. Same as the more common lumpfish roe is dyed.

They are called Litl' Smokies. These were Turkey but they also make beef and even ones stuffed with cheese. They are probably not that good for you but pack a punch of flavor - http://www.hillshire...-l-smokies.aspx

@percyn - are those maitake (a.k.a. "hen of the wood") mushrooms something you get locally grown, frequently or otherwise?

I love them and a local grower used to have at a certain local Farmers' Market them but they proved to be too much bother (and was a touch-and-go financial proposition) so they gave it up - and I have haven't had really fresh stuff since then.

Yes they are.

I am lucky to live not too far from a place that claims to be the "Mushroom Capital of the world", so I can generally find most varieties cultivated in the US. These are still a little rare to find and I love the taste. Wish we could get the wide varities they get in France.

I buy them direct from the mushroom farmers when I can, otherwise rely on our local Wegmans to carry these, along with black truffles ;-)

What lovely breakfasts you all have! I try not to read the breakfast thread until later in the day. Otherwise I’m in the kitchen frying bacon and eggs and rummaging in the freezer for biscuits. My new diet is working quite well (10+ lb. loss) and this thread, oddly enough, is the one that will bust it. Anyway, a quick dive into the thread to post Mr. Kim’s breakfast from yesterday:ET bagel with Benton’s bacon, fried egg and gruyere.